Margarita & Tequila Tips, by Mi Pueblo Mexican Restaurants

Harradura Tequila at Mi Pueblo

The steps in the production of Tequila Herradura were no different from the way it is made today but the machinery and methods are from another century.

In 1870, Félix López officially registered San José del Refugio as a tequila-producing hacienda, and we have been crafting it here ever since. The only 100% hacienda-made tequila in the world, Herradura combines over 135 years of experience with the essence of this magnificent hacienda, the town of Amatitán and the state of Jalisco. We start with only 100% blue Weber agave. We bottle history.

?The magic of the land and the spirit of its people have come together to make Tequila Herradura?

Heritage The Taberna, or Old Factory at Casa Herradura, built by Félix and Carmen López Rosales in 1870 was in full operation until 1963. It stills stands? a reminder of the determination and dedication to making only the finest tequila. The piñas were brought from the fields on the backs of farm animals. They were cut and stacked inside the large stone-lined ovens, heated by a monstrous cast iron steam boiler brought from England. The piñas were cooked for 24 hours until they became a deep honey amber color, and were then brought to the tahona wheel for crushing. The tahona was made from a special stone, a dark volcanic rock called tezontle, and pulled around the circular basin by donkeys, oxen, or workers until all the juice was extracted. The juice flowed into stone-lined pits dug into the factory floor, where it was allowed to naturally ferment for up to 96 hours. The fermented juice was then taken by the bucketful to the copper stills for a slow, double distillation, and bottled on the premises by women of the Hacienda, who labeled the bottles and prepared them for distribution.

TequilasSilver: This smooth, clean tequila is aged for 45 days to add a hint of color and oak to its tangy citrus character, which brings more agave flavor and unparalleled pleasure to a margarita. Aroma: Green and cooked agave with herbal and slightly woody notes Taste: Agave, woody notes and slightly citric flavor Finish: Smooth, clean and warming

Reposado: is ?Rested? or aged for 11 months (9 more than category standards) which gives this tequila its deep copper color and exceptionally smooth taste. Color: Copper Aroma: Cooked agave with wood, vanilla and cinnamon notes Taste: Very smooth with sweet cooked agave notes; slight vanilla and cinnamon Finish: Smooth, sweet with a hint of spice

Anejo: Barreling for two years in oak (twice as long as suggested by the category standards) gives it both a deep amber color and complex taste of cooked agave and dried fruit. Color: Dark amber Aroma: Intense cooked agave and spice, toasted oak and nutty notes Taste: Very smooth with cooked agave and dried fruit Finish: Smooth, creamy finish